Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 180ºC Flatten each chicken breast to about 1 cm. Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; secure with wooden picks. In 23 cm square pan, melt quarter cup butter in oven. Combine remaining chicken ingredients. Dip rolled chicken in melted butter, then coat with crumb mixture. Bake 55-65 minutes or until fork tender. Remove wodden picks before serving.